St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-05
TEMPTING APPETIZERs.

--MRS. M. A. FITZE, WeStbOrOugh, Fay
lor county, Wis.
TEMPTING APPETIZERS.
Pickles, Catsups, Sauces, Salads
and Slaws Are a Necessity.
CATSUPs.
T0mato-One peck of green tomatoes
sliced, green peppers, 4 onions Stewed,
cup OF salt; sprinkle the salt over
them and let stand over night; in the
morning pour off the liquid and put
them in kettle with vinegar enough to
cover them, add l cup of sugar, l table;
spoonful of cloves, l of allSpice, of
cinnamon; simmer it till soft, put in the
sliced onions and pepper in the morning
Just before Simmering.-MR Ed. MUIR
PLY. 145 West Susan street, st. Paul.
Raw Tomato-Take peck of ripe to-
matoes, pare and cut up fine and drain;
then add large onions, cut up fine; 4
of white sugar, = cup of salt, table
spoonful of celery seed, large root of
horseraddiSh, chopped fine, and l quart
OF strong cider vinegar; bottle and seal.
ADA V. WAGE, 20 Iglehart street,
st. Paul. ~.
Take l gallon of ripe tomatoes, table
Spoonfuls of salt, tablespconfulS of
black pepper, 3 tablespoonfuls of ground
mustard, . tablespoonful of ground all
spice, p tablespoonful of ground cloves,
ounce ground cinnamon, 6 red pep
pers, tea cup of sugar and pint of
cider vinegar; simmer the whole in
tin vessel three or four hours: then
strain it through sieve and bottle tight
for use.-MRs. M. M. HYLAND, 525
Grant street, st. Paul.
pers, 2 onions, 2 tablespoonfuls salt, 2 of
sugar, 3 cupfulS vinegar, peel tomatoes
and onions, chop fine, add the other in
gradients and boil 2 hours; bottle and
seal; place in the cellar; favorite
sauce with those who have tested its
pleasant fiavOr.-MRs. r. II. DUNBAR,
81 Igfehart street, st. Paul.
One peck ripe tomatoes, l quart
onions, 1 quart green peppers, chop
fine; l teaSpoonful black pepper, tea
spoonful ground mustard, teaspoonful
cinnamon, l teaspoOnful cloves, 1 tea
spoonful celery seed, % teacup grated
horSeradiSh, q teacup salt, % teacup
English mustard seed, p pound brown
sugar, l quart vinegar.-MRs. ID. M.
TURNER, MankatO, MINI.
Green Tomato SOy-TwO gallons
green tomatoes sliced without peeling,
II good onions peeled and sliced, 2
quarts vinegar, l quart sugar, 2 table
spoons of salt, 2 of ground mus
tard, 2 of black pepper ground, table
spoon of allSpice and cloves, mix all to-
gether and stir till tender, stirring often
to prevent scOrching; put in small jars.
-MRS. M. ID. CHIPLEY. st. Paul.
GUARANTEE quart of currants take
q pound of sugar, pint of vinegar, q
tablespoon of pepper, cayenne or black,
as preferred, tablespoon allspice, mace,
= tablespoon of cinnamOn.-MRs. J. Ii.
ATTY, 2010 Third avenue south, Mime
apOliS.
Onions-Peel l peck of real small
onions; put in weak salt water 8 days;
take out and drain; boil vinegar and
drop onions in vinegar until soft
enough to eat; skim out, put in jar,
pour over vinegar after boiling min
utes and set in cool place; ready for
use in weellS.-MRS. G. w. FRENCH,
Saltwater, MINI.
Tomato, Sweet-Two gallons green
and sliced tomatoes, IL good sized onions,
2 quarts vinegar, quart sugar, 2 table
spoonfuls ground pepper, 2 tablespoon
fulS mustard, tablespoonful allSpice,
l tablespoonful cloves, 3 tablespoonfulS
white mustard seed, little cinnamon.
-hhS. u. 81. AhhElt, OU. dul.
SWeet-SOak small cucumberS 8 DAYS
in brine, then freshen in clear water un-
til they are just salt enough to taste.
Scald vinegar and water, pour hot and let
stand a day or two, then prepare spices
to taste in gallon vinegar with 2pOunds
sugar, and pour over hot; cover tight
and sit iEcOOl place.-MARY MCCLOUD,
534 Selby avenue, st. Paul.
SALADS.
Salad-One teaspoonful of mustard, l
teaSpoonful of salt; 2 table spoons of
cream, table spoon of butter, table
spoons of sugar, % cup of vinegar, yelks
of eggs well beaten, head of cabbage
chopped fine; stir all together and set on
the stove, stirring constantly until it
thickens, then pour over the chopped
cabbage,-MRs. G. H. SMITH, 1870 Hill
side avenue north, Minneapolis.
POtato-Take cold boiled potatoes,
slice them thin, put little raw onion
sliced thin, pepper and salt, then take
sweet cream, put in vinegar to the taste
and pour over the potatoes; very nice for
tea.-MRs. w. K. CASTOR, 70 Iglehart
street, ST. Paul.
Potato Salad Dressing of 2
eggs well beaten, teaspoon of salt, 2
teaspoons of sugar, 2 teaspoons prepared
mustard, teaspoon pepper, 2 table
spoons butter; Stir in slowly u cup OF
good vinegar. Cut up the amount of
cold boiled potatoes required for meal
with two raw onions cut in small pieces:
prepare half hour before needed.
Mrs. G. E. ScHUREMAN, Cable Wis.
Yelks of eggs, teaspoOnful, of
mustard, teaspOOnful of pepper, u cup
of vinegar, boil all together until it thick
ems, then add cabbage chopped fine; re-
move from stove and Serve.-MISS JULIA
PRATT, Lakeland, MINI.
Slaw DreSSing-One egg, l cup of
rich milk, = cup of sugar, q cup of
strong vinegar, desSertSpoon of salt,
l teaspoon of mustard, piece of butter
the size of walnut; beat the egg and
sugar together; put on the milk to boil
and the moment it boils pour it rapidly
over the sugar and egg; having mixed
with the mustard, smooth with little
of the vinegar, add that and the salt,
stirring vigorously until it thickens
little like custard, add the vinegar last
and pour the dressing hot over the
chopped cabbage; cover up and let
stand until cold; when wanted for din
ner make soon after breakfast Mas. E.
j. STLwELL, PIG Ramsey street, st.
Paul.
SAUCES.
Chili-Thirty large tomatoes, 10 small
onions, 20 tablespoonful of sugar, 10
small red or green peppers, 10 cups of
vinegar; chop all together and boil one
Cannon Falls, Mimi.
FOOD FOR EPICURES.